Split Pea Soup
User Reviews
5
Split Pea Soup
Description
This recipe uses 2 cups of dried split peas cooked without soaking in a large pot with an uncleaned, meaty ham bone, onions, onion powder, garlic, bay leaves, and thyme, all simmered in water until thick and flavorful. Carrots and peeled, diced potatoes are added later to retain some texture and provide sweetness and starchiness. The ham bone is removed after cooking, and the ham meat is shredded and added back into the soup, enriching the soup with its smoky, savory flavor.
The slow stovetop method takes 2.5 hours or longer to produce a thick broth with soft peas and tender vegetables, releasing a deep smoky taste from the ham. The soup is suitable as a hearty lunch or dinner, ideally served hot with bread or crackers.
The recipe notes emphasize using a meaty, uncleaned ham bone for maximum flavor. If not available, substitute with ham hocks, salted pork, chopped smoked bacon, or add diced ham steak and chicken bouillon cubes to boost richness. Storage guidelines suggest multiple servings, with six estimated portions per recipe.
Ingredients
- 1 lb. split peas equal to 2 cups, dry
- 1 ham bone See notes for substitution options
- 2 cups ham cut from the ham bone at the end.
- 2 cups onion diced
- 1 ½ tablespoons onion powder not teaspoons
- 1 tablespoon butter
- 2 tablespoons olive oil
- 1 tablespoon garlic minced
- 2 bay leaf
- 2 prigs thyme
- 8 cups water
- 2 cups carrot diced
- 2 russet potato peeled and diced
Instructions
- Note: The split peas do not need to be soaked for this recipe.
Stove Top
- Add the uncleaned/meaty ham bone to a large soup pot along with the rinsed split peas, onions, onion powder, butter, olive oil, garlic, bay leaves, and thyme.
- Add the water and bring it to a boil, then reduce to a simmer, with the lid slightly cracked.
- Let the soup simmer for 2.5 hours or until desired thickness is obtained. Stir occassionally as it cooks to lift any settling on the bottom of the pot. (Note that higher altitudes may required 5 or more hours of simmering time.) The longer it simmers, the thicker and more flavorful it will get.
- Add the carrots and potatoes about 40 minutes prior to serving.
- Once the carrots and potatoes are fork tender, remove the ham bone, bay leaves, and thyme stems. Shred/cut 2 cups of ham from the bone and add it back to the soup. Serve and enjoy!
Instant Pot
- Rinse the peas. Add all of the ingredients to 6+ quart instant pot. Make sure the pot isn’t more than 2/3 full.
- Secure the lid and set it to cook on high (or press the ‘pressure cook’ button) for 25 minutes.
- Once finished, let 10-15 minutes pass before you trigger the quick release valve. This will allow most of the pressure to release naturally, allowing the soup to cook a little bit longer.
- Remove the ham bone, the bay leaves, and thyme stems. Slice/cut 2 cups of ham from the ham bone and add it back to the soup. Serve!
Slow Cooker
- Rinse the peas. Add all of the ingredients to a large Slow Cooker (5 quarts or larger).
- Cook on low for 8+ hours or on high for 6+ hours. It's ready to serve once the peas are tender and the soup has reached your desired level of thickness.
- Remove the ham bone, the bay leaves, and thyme stems. Slice/cut 2 cups of ham from the ham bone and add it back to the soup. Serve!
Notes
- A meaty, uncleaned ham bone is essential for the soup's rich, savory flavor.
- If a ham bone is small or unavailable, add up to 4 chicken bouillon cubes or substitute with ham hock, salted pork, or smoked bacon.
- If the bone has little meat, including an 8-ounce diced ham steak at the start can improve the texture and flavor.
- The recipe yields approximately six servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 364 kcal
% Daily Value*
| Calories | 364kcal | 18% |
| Carbohydrates | 40g | 13% |
| Protein | 19g | 38% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 34mg | 11% |
| Sodium | 623mg | 26% |
| Potassium | 943mg | 20% |
| Fiber | 10g | 40% |
| Sugar | 7g | 14% |
| Vitamin A | 7211IU | 144% |
| Vitamin C | 12mg | 13% |
| Calcium | 70mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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